Bread stuffing for turkey

I modified some of the recipes I found with the ingredients I could find here. The stuffing and gravy were the hit amongst the guests. The gravy was all gone during the first 20 minutes. Maybe next time around I should double the recipe. 

Old Fashioned Bread Stuffing

1 loaves of oven dried bread (16 slices), cubed
1/2 pack saltines (12 pieces), slightly crushed
500 gr chicken sausage
1 cup chopped celery
1 large onion, chopped
4 cups chicken stock
Salt and freshly ground black pepper
1 teaspoon ground sage
1 chicken bouillon cube
2 eggs, beaten
3 tablespoon butter

  • In a large bowl, add oven dried bread and crumbled saltines
  • Cook sausage in a large skillet until it starts to brown. Add celery and onion and saute till transparent, 5 to 8 minutes
  • Pour over bread and saltines mixture. Add stock, stir well
  • Add salt, pepper, sage and chicken bouillon, mix well
  • Add beaten eggs and melted butter. 
  • Reserve 2 tablespoon of the stuffing mixture for mushroom giblet gravy
  • Pour stuffing into a greased pan 
  • Put the pan inside the oven roasting the turkey one hour before the turkey is done
  • Bake through and golden brown, about 45 min to 1 hour

Mushroom Giblet Gravy

4 cups chicken stock
Giblets from 1 turkey
2 chicken bouillon cubes
2 tablespoons reserved stuffing mixture (from above)
2 tablespoons cornstarch, diluted with 1/3 cup cold water
1 can button mushroom, sliced
3 tablespoons butter
1 hard-boiled egg, chopped finely
Salt & pepper to taste
  • Bring stock and giblet to a boil. Add bouillon and reserved stuffing mixture
  • Add the cornstarch liquid to the boiling stock. Cook for 5 minutes
  • Saute the mushrooms till browned in butter
  • Add mushroom to gravy with egg, salt and pepper to taste
  • Cook for another 5 minutes
  • Remove the giblets before serving with the turkey and bread stuffing
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